Alice Medrich's Cocoa Brownies

Darlings, I have an apartment! With real walls, ceilings, windows - windows! - and a balcony looking at rooftops. The balcony is currently filled with snow drifts, but does that matter? Not one little bit. It features largely in my nighttime fantasies in which pure golden sunlight drifts down from the heavens as I sit outside in the morning on that balcony, drinking tea and feeling blessed. Around the corner from the apartment is an Italian wholesale grocery store and a lovely greenmarket on Tuesdays and Fridays (here some summertime photos of said market that might make your eyes hurt what with all the sunshine and the green leaves). Plus the Charlottenburg Palace is in spitting distance. I interpreted these three things as auspicious signs that I should take the apartment. Doesn't that sound sensible? I sign the lease in two days and move next week. Next week!

All in all, these past few days have felt wonderful. An apartment to call my own, the acceptance of my health insurance application (making the black ice all over Berlin's sidewalks feel just a little less treacherous), and the discovery of Alice Medrich's cocoa brownies. Yes, I did just put a brownie recipe on the same level as finding a home. With good reason. These brownies can bridge cultures. They can make people fall in love. They can bewitch you into making them twice in two days. They are powerful, killer brownies.

Furthermore, they are a piece of cake. I mean, all you do is melt butter, sugar, cocoa and salt into a coal-black, grainy sludge in a water bath. Then you beat in vanilla extract, two eggs and a fillip of flour. The batter looks like silk. And that's it. A monkey could make these brownies. A small child could master them.

The first time I made these, on Friday, I underbaked them. The middle was oozy and gooey and when I brought them to a party, people fell upon them. And can I say, there's something sort of deeply satisfying about seeing one of America's greatest exports, the humble brownie, being so fervently appreciated. Like I said, culture-bridging. I got all warm inside.

The second time I made them, on Saturday, I brought them to a somewhat more intimate gathering. In which, err, I was hoping rather hard to show off my baking prowess. This time, I baked the brownies a little longer. The centers were now all purely fudgy, without any goo, but with the same deep, dark chocolate flavor and that alluring chew. Ooh, they were spectacular. Certain eaters present ate three brownies in one go, making me feel all warm inside, too, but of a distinctly different order.

Apartment, insurance, brownies. I'd say it was a pretty great week.

Best Cocoa Brownies
Makes 16 larger or 25 smaller brownies

10 tablespoons (141 grams) unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams) all-purpose flour

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.

3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. (Deb suggests putting the cooled pan in the fridge or freezer for a while, which helps if you want clean lines when cutting the brownies.)

5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Comments

[redboots]

FINALLY! the most perfect brownie recipe!
Thank you :)
These are so unbelievably delicious and everything a brownie should be.
I can't tell you how many brownie recipes i've tried in search of the perfect slab of chocolaty goodness.
Thank you for such a tasty blog. I only found you yesterday and I look forward to more delicious discoveries.

[molly watson]

So glad you found walls in your new home Luisa! These brownies are killer.

[Annie Browne]

CONGRATS on the new pad!!! That's great news. As for the brownies...I must, must, MUST make these. Thank you for bridging the gaps that can sometimes only be connected via things of chocolate. Ahhh...cheers!

[Erika from The Pastry Chef At Home]

Ooh I've made these brownies before - they are heaven in a baking pan! Congratulations on your new apartment!

ps: I bet a monkey really could make these brownies. Seriously.

[Clare]

So happy that you have found an apartment! I've been following your progress the last few weeks with special attention as I, too, will be looking for a new apt in a new country very soon. The stories of your transition so far have been both entertaining and comforting. Thank you.

Of course I will now have to bake these brownies after I get settled; they seem the perfect ice-breaker dessert for new friends.

[Astrid]

Congrats on the apartment! And those brownies - mmm! they seem perfect!

[Shirley]

Is that sewing pattern paper as parchment? How did it work? If it is, what an awesome way to use leftover pattern tissue.

[Molly @ mollysmenu]

The brownies look delicious! I often add a few drops of coffee extract along with the vanilla to add further depth of flavor. I find it just gives a little more complexity and brings out some of the undertones of flavor within the chocolate.

[Carmen]

How absolutely wonderful!!! And please, pretty please, can we have a photo of your kitchen when you do move in? Pleeeaaase? merci!

[cookeaze]

Gorgeous! Those photographs are absolutely incredible!!! Thanks for posting!

[Cathy]

Wonderful news, Luisa -- on all fronts. You will so enjoy that balcony. Must try this recipe out on my Recurring Gentleman Caller. I've seen what he can do with box brownies. From the looks of these babies, I'll bet he will wolf down 4 of these in a sitting.

[Hungry Bunny]

Congrats on the new apartment...hope you will be very content there!

[Molly]

Can it possibly topple longstanding favorites? I have a ten-year-and-counting brownie jewel, but oh my, I'm second-guessing as I type. A most hearty congrats on the windows! (And the apartment that goes with, of course.) And is it just me, or is that a dress pattern lining the pan?

[janet]

wonderful news! the apt, the view, the brownies, the company... keep us posted!

[Anastasija]

First on Smittenkitchen, and now here, I am so making the brownies today.

By the way - I see you are using the Backpapier with the cookie cut-out designs on it! That just transported me back to growing up in Germany!

All the best in getting settled in!

[Darina]

Wow, does sound like a great week. The right apartment is SO important. I'm definitely going to try this brownie recipe. I've been looking for a good one. All the ones I have tried lately have been cakey, not gooey. I absolutely prefer the gooey kind. Thanks!

[tobias cooks!]

I love your brownies. They look great.

[Andrea]

Congrats Luisa!!!!

[Rebecca]

Wow, look at all the comments on brownies! Everyone loves brownies! And thanks for sharing a great recipe on an old classic. There's nothing like warm, gooey, cocoa-brownies, and a glass of milk.

[Waverly]

YUM! The humble brownie DOES pack a powerful punch! Those look amazing, but more than one batch in a weekend? I would never be able to control myself.

[Kimberly]

Congrats on the apartment! There is nothing quite like the joy and thrill of moving into a new place. I just love the new beginning it entails, and the setting up of the kitchen, and the arranging of the cookbooks, etc. . .Something I'll be doing very soon myself.

Now, about those brownies. . . .I cannot bake. Everytime I try it is an epic fail. Which is why everytime I read something like, "they are a piece of cake," or, "a monkey could make these brownies," I have to laugh. Goodnaturedly, of course. I'm sure a monkey could make them and a small child could too, but I don't think I could. So I'll just stick to cooking, and leave the baking to monkeys, small children, and other capable bodies! ; )

[merle]

Well done!
On all fronts!

I'll have to try the brownie recipe.

[Jennifer L Sanders]

Fabulous brownies...delicious. I have an Alice Medrich cookbook that I need to dig out and start using again!

Good luck with new apt.!

[bobbinis-kitchen.com]

This brownie recipe looks delicious. Ideal for consuming together with a hot coffee.

Greetings from Germany.

[Jiahui]

I LOVE Charlottenburg and Berlin! I just spent 6 months there, and actually lived near the Wilmersdorfer Arcaden. The view must be gorgeous, I wish I had an excuse to go back in the near future.

Also, those brownies are pretty delicious. I made it for about 40 people the other day, although from Smitten, I guess she posted it first (sorry!).

Congrats!

[brownieholic]

just made these today after seeing them on ur blog. absolutely delicious!!!!!!! thanks for sharing!!!

[my spatula]

yay to new apartments! and to delicious brownies.

[Bobbie]

Excellent news about the apartment and the insurance. What a relief that must be. And celebrating with scrumptious brownies seems like just the thing!

[The Leftoverist]

Congratulations on all three counts. I can't wait to see more photos of that Greenmarket (in any season). Following your German adventure with delight...

[Melanie]

I made these for a few friends last weekend, and they were fantastic! I even made them a bit more American by adding a peanut butter swirl topping... amazing!

Congrats on the new place!

[Julia]

I made these last night. They have the perfect amount of fudginess. The only problem is, the batter barely covered my pan, and they came out just 1.5 cm tall... anyone else's really thin?

[Julia of Randomly Yours, Julia]

I made these last night. They have the perfect amount of fudginess. Only problem is, the batter barely covered the pan and they came out just 1.5 cm tall. Anyone else have really thin brownies? Is that right?

[Nadia]

Many congratulations on the apartment!

I think brownies are the perfect way to celebrate but I admit I don't understand what all the fuss is about with these. Smitten Kitchen made them recently to raves as well. I thought they were okay, but nothing special at all.

[my spatula]

yay! congrats on the flat! cocoa brownies? yes, please. maybe for dinner! :)

[Michelle]

Just tried your brownie recipe and I love them! Perfectly chewy!

[Megan Gordon]

Yay. Congrats on the new digs and settling. It sure takes some time, doesn't it?

Alice Medrich is a goddess. Enough said. I have a brownie recipe I love, but I'm certainly willing to stray for her.

[Luisa]

For those of you wondering about the parchment paper, it's by a German brand called Toppits and it's printed with images of gingerbread men and other cookies. The paper is thinner than US parchment. No idea if it's still available in stores here: this is my mom's and she's had it for ages.

Carmen - yes, I promise!

Kimberly - I totally understand. But if ever decide to dip your toe in, start here. I think you'll be pleased with what you're able to conjure up! ;)

Julia - what size pan did you use? I made these in a 8x8 inch pan and they were about an inch, maybe a smidge less, high. Made them again today (!) in a round 9-inch pan and they were about the same height.

Nadia - brownies are so personal, no? Cakey v fudgy - nuts, no nuts - icing, no icing. I loved these for their simplicity, their deep, dark chocolate flavor and their velvety rich yet chewy texture.

[Ms. Nožisková]

luisa!

ditto.. very happy that you've found a place to land. being homeless is sooo frustrating.

but oh! these brownies! i raved about them myself a while ago (http://tinyurl.com/ybtye4p). i'm convinced alice medrich is a magician. the fact that they turn out as well as those recipes where you invest an entire bar of valrhona using mere *cocoa* is jaw-dropping astounding.

and if you haven't tried ms. medrich's other brownie recipe (http://tinyurl.com/yfbzf3m) with it's magical freezer technique, seriously, you really must do!

happy nesting! x

[Julia]

I'm usually a lurker, but I feel compelled to comment now that you are moving to my city. :-) Congrats on finding an apartment in Charlottenburg. It's a really nice part of town. Beware of the squirrels at the Schloss Charlottenburg park, though. They can get pretty cocky. If you're interested in markets and such, there's a great organic one at the Domäne Dahlem (near the Freie Universität) on Wednesdays and Saturdays. Oh, and I see you're close to Westend Hospital, so at least if you fell, you'd be in good hands. Welcome to Berlin, I hope you like it.

[Julia]

I'm sorry, I just realized you're basically a native Berliner. Welcome back then. :-)
And the snow shall pass. Soon. I hope.

[my little expat kitchen]

I have made these brownies and they're the BEST I've ever had! And so easy too.
Magda

[CookiePie]

Gorgeous, gorgeous, gorgeous brownies... and congrats on your new home!!

[KB]

Congrats on all fronts! I just wanted to say thanks for sharing the recipe.

My boyfriend's favorite brownies used to be a traditional (although, I'll admit, incredibly delish) box mix, but I'm on a whole-foods kick and have been trying to make our favorite meals/treats from scratch. Some homemade attempts were complete busts and others immediate winners. However, I had never found scratch brownies that beat out his favorite mix until now!

The recipe is so easy, too, which is a big plus. The only change I made was to add in a cup or so of dark chocolate chunks right before baking. What can I say, we love chocolate! :)

[Julia of Randomly Yours, Julia]

Luisa,
I had a 10 x 6 Baker's Secret pan (it dubbed itself a brownie pan) I was excited to try, but the batter just wouldn't spread all the way to the edges, so I shifted the parchment-papered mix to my glass 8x8 Pyrex.

Maybe it was too hot? I remember now that I didn't let it cool down very much - oops. I guess I will just have to make them again and experiment! :)

[Maytina]

Oh my! Well, first congrats on your new place. I just love the feeling of the first few weeks of getting settled. So fresh and new. Now, about these brownies. I have been hooked on an old whole wheat cocoa brownie recipe, but this one - this one excites me! Anything that looks that muddy while mixing has got to be amazing.

[Becca]

I've been viewing your site regularly for a few months, but have only been moved to comment after trying out this brownie recipe. I've tried a couple different cocoa brownie recipes lately, and these are THE best brownie. of any variety, that I have ever made. Mine stayed shiny and never bubbled on top, and they took an extra ten minutes in the oven, but they are absolutely perfect! Thanks so much for posting this.

[Kristen]

These look delicious can't wait to make them to try!

[Merry & Mod]

I made these yesterday for my family - along with the chicken and lentils from last week's post - and they were a huge hit. While making them, I imagined how wonderful it would be to have nutella for breakfast on my own European balcony. It's an old fantasy that I realize is unlikely to become reality for me, so I'm thrilled to experience it vicariously through you.

[Clive]

Great recipe, congratulations on the apartment.

[SoCampusBakery]

Congrats on the new place! Wow, those brownies look really rich and amazing. Color alone is making us drool. Moving is more fun with freshly-baked brownies.